Best Double Cranberry Muffin Recipes

CRANBERRY MUFFINS

Steps:

• Preheat oven to 375°F. Line a standard 12-cup muffin tin with paper liners. Spritz the liners with nonstick spray; set aside.
• In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
• In a large bowl, use an electric mixer on low speed to combine the oil and ¾ cup of sugar. Increase the speed to medium-high and continue mixing for 2 more minutes.
• Add the eggs, one at a time, mixing to combine after each addition.
• Mix in the vanilla extract, the optional orange zest (if using), and the sour cream until smooth.
• With the mixer on low speed, gradually add the dry ingredients. Mix just until the batter is thick and smooth; do not over-mix.
• In a small bowl, toss together the cranberries and the remaining 2 tablespoons of sugar so that all of the cranberries are coated.
• Using a spatula or wooden spoon, gently fold the cranberries into the batter.
• Divide the batter evenly between the prepared muffin cups. Sprinkle tops with optional coarse sugar, if desired.
• Bake for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
• Remove the muffins from the pan and transfer to a wire rack to cool completely.

DOUBLE-CHOCOLATE CRANBERRY MUFFINS

Steps:

• Heat oven to 375°. Grease 12 medium muffin cups, 2 3/4x1 1/4 inches, with shortening; or line muffin cups with paper baking cups and spray with cooking spray.
• Mix flour, 1/3 cup sugar, the cocoa, baking powder and salt in large bowl. Stir in egg, milk, butter and chocolate chips just until blended. Fill muffin cups about 2/3 full.
• Mix cream cheese, melted baking chips and 1 tablespoon sugar in small bowl until smooth. Stir in cranberries. Drop spoonfuls of cream cheese mixture onto muffin batter, pressing down slightly.
• Bake 20 to 25 minutes or until muffins are puffed and cream cheese mixture is light golden brown. Remove from pan to wire rack. Cool 15 minutes before serving.

DOUBLE CHOCOLATE- CRANBERRY MUFFINS

Steps:

• 1. Preheat oven to 400 df . Prepare 12 cup muffin pan by lightly greasing bottoms only. Stir dry ingredients together in large bowl. Stir in chips and cranberries. Beat wet ingredients in mixer. Make a well in bowl with dry ingredients and pour wet ingredients in well. Stir just until moistened. Spoon batter about 2/3 full in each muffin cup.
• 2. Bake for 20-25 minutes until done. Immediately turn out onto cooling racks to cool.
• 3. TOPPING: Melt 1/2 cup chocolate chips with 1 Tablespoon shortening in microwave and drizzle over tops of muffins. Yield 12 muffins

CRANBERRY SAUCE MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 18 muffin cups or line with paper muffin liners.
• Whisk flour, brown sugar, white sugar, baking powder, salt, cinnamon, and cardamom together in a bowl. Beat cranberry sauce, milk, oil, egg, and vanilla extract together in a separate bowl. Stir flour mixture into cranberry sauce mixture until batter is just-moistened; pour into prepared muffin cups.
• Bake in the preheated oven until golden brown, about 20 minutes.

WINNING CRANBERRY MUFFINS

Steps:

• Sprinkle cranberries with 2 tablespoons sugar; set aside. Sift remaining sugar, flour, baking powder and salt into large bowl. , In another bowl, beat egg, milk and oil. Make a hole in center of dry ingredients; pour in liquid ingredients. Stir just until moistened. Add berries and, if desired, lemon zest. Fill 12 greased standard or 6 greased jumbo muffin cups. Sprinkle with cinnamon sugar., Bake at 400° for 18 minutes for standard-size muffins or for 22 minutes for jumbo muffins.

DOUBLE CRANBERRY MUFFINS

Steps:

• Preheat oven to 350°F
• Combine flour, 1 cup sugar and baking powder in large bowl.
• Mix 1 cup cereal and milk in medium bowl; let stand 3 minute
• Add egg, orange peel, orange juice and 2 tablespoons oil; mix well.
• Add to flour mixture; stir just until moistened. (Batter will be lumpy.)
• Gently stir in cranberries.
• Crush remaining 1 cup cereal; mix with remaining 1 tablespoons sugar and 1 teaspoons oil.
• Spoon batter evenly into 16 paper-lined medium muffin cups.
• Top with cereal mixture.
• Bake 22 minute or until muffins are golden brown and toothpick inserted in centers comes out clean.
• Cool in pan 5 min.; remove to wire rack.
• Serve warm or cooled.

DOUBLE CRANBERRY CRUNCH MUFFINS

Steps:

• Combine cornflakes, milk, egg, orange juice and orange peel. Mix well.
• Add flour, flax seed, sugar and baking powder just until moistened. Gently stir in cranberries and nuts.
• Crush remaining cereal and add 1 tbsp brown sugar and 1 tsp oil.
• Spoon the batter into muffin tins and stop with cereal mixture.
• Bake 25 minutes at375 degrees.
• *I also made these in coffee cups, ramekins or into small bread loaves; baking for same time and temperature.

CRANBERRY MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder, nutmeg, cinnamon, baking soda, ginger, salt and orange zest. Cut in shortening until crumbly. In a small bowl, combine the orange juice, eggs and vanilla. Stir into dry ingredients just until moistened. Fold in cranberries and nuts., Fill 18 greased or paper-lined muffin cups two-thirds full. Bake at 375° until a toothpick inserted in the middle comes out clean, 18-20 minutes. Cool in pans for 10 minutes before removing to wire rack. Serve warm.